1/2 yellow onion, chopped 2 garlic cloves, minced 1/4 cup all-purpose flour 3 cups chicken stock 2 cups heavy cream 2 cups cooked chicken, chopped 1 1/2 cups ham, chopped 1 pound spaghetti, cooked according to package directions 3/4 cup Swiss cheese, grated Kosher salt and freshly ground black pepper 1 cup Panko breadcrumbs 1/2 cup Parmesan, grated

Preheat oven to 400°F and grease a 9×13-inch baking dish with nonstick spray. Set aside.

Heat a large skillet over medium heat. Melt 1/4 cup of the butter, then add onions. Cook until translucent, about 5 minutes.

Add garlic and cook one minute more.

Sprinkle flour over onions, cook one more minute, and then whisk in chicken broth and heavy cream. Bring to a slow boil, reduce heat, and continue cooking until mixture has thickened, about 5 minutes, stirring occasionally.

Season to taste with salt and pepper and stir in chicken, ham, cooked noodles, and Swiss cheese. Pour mixture into prepared baking pan.

Melt remaining butter in a microwave-safe bowl and then stir in breadcrumbs and Parmesan. Sprinkle breadcrumb mixture evenly over casserole.